Quick & Easy


1 Cup



1.Quarter capsicum; discard seeds and membrane. Roast under preheated grillor in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicumpieces in plastic or paper 5 minutes; peel away skin then chop coarsely.
2.Combine breadcrumbs and the water in small bowl; stand 2 minutes.
3.Blend or process capsicum and breadcrumbs with chilli, garlic, juice and pepper until smooth.
4.With motor operating, gradually add oil in thin, steady stream; process until rouille thickens.

Makes enough for six 275g servings of panfried snapper fillets. If rouille separates, add about 1 tablespoon of boiling water to mixture and whisk until smooth. French for “rust”, rouille is so called because of its deep red colour. A capsicum and chilli flavoured sauce, it is often used to enhance seafood stews such as bouillabaisse.


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